This is the year of 2021 in review. These are just 12 of of my most-loved and remade recipes from the year. Thank you for sticking around this year and for trying out my recipes. I appreciate you all and here’s to the new year with more food ahead!
Here’s a little overview of the recipes you’ll find:
- Wontons in Chili Broth
- Peanut Satay Noodle Soup
- Yachaejeon (Korean Vegetable Pancakes)
- Scallion Bing
- Salt and Pepper Tofu
- Mushroom Pepper Rice
- Eggplant “Bangus” Steak
- One-Pot Spicy Miso Ramen
- Tofu Chick’n Teriyaki
- Tofu Sisig
- Kung Pao Tofu
- Pineapple Cashew Tofu Stir-Fry
To head on to the recipe, click on the word ‘here’ or tap on the photo!
Wontons in Chili Broth
Click here for the full recipe.
Peanut Satay Noodle Soup
Full full recipe here.
Yachaejeon (Korean Vegetable Pancakes)
You can find the full recipe here.
Scallion Bing or Chinese Flat Bread
Get the full recipe here.
Salt and Pepper Tofu
You can find the full recipe here.
Sizzling Mushroom Pepper Rice
Get the full recipe here.
Eggplant “Bangus” Steak
You can find the full recipe here.
One-Pot Spicy Miso Ramen
Find the full recipe here.
Tofu Chick’n Teriyaki
You can find the full recipe here.
Tofu Sisig
Get the full recipe here.
Kung Pao Tofu
You can get the full recipe here.
Pineapple Cashew Tofu Stir-Fry
You can find the full recipe here.
Excited for another year of cooking and sharing my recipes! Again, thank you so much for giving my recipes a try and for sharing with me your creations!
Wishing you all a happy new year and a great 2022 ahead!
This Post Has 4 Comments
Everything looks really good! I’ve made my shopping list and will begin trying some of your recipes. I am especially craving your vegetable pancakes and bings! Thank you for sharing and all your hard work!
Your new friend, Sandy
Thanks so much Sandy!! Happy cooking ◡̈
Thank you for your recipes! Tofu cakes is my toddler’s favorite. Me and husband love filipino tomato-based “meat” stew, peanut satay noodle soup, chinese style bolognese and many more. Thank you very much!
Ahh thank you Alyona!